• 2 Beetroots
  • Arugula
  • 4 Pork chops (center cut)
  • 1 cup rice
  • 4 Oranges
  • 2 lemons
  • 3 cloves Garlic (finely chopped
  • 1/3 root ginger (finely chopped)
  • 1/4 cup Soy Sauce
  • Honey
  • Brown sugar (lightly packed)
  • Salt and pepper
  • Chilli flakes
  • Parsley
  • 1/2 tbsp Cornstarch
  • Olive oil


Prep: Chop beets into squares, squeeze orange and lemon juice seperately. Chop garlic and ginger. Cook rice.

Preheat oven 400 degrees F.

Beets: Season beets with salt and pepper. Toss in olive oil and place on a baking sheet to bake for 20 minutes. Turning them halfway through.

Pork: Meanwhile, season pork chops generously with salt and pepper. Place on sizzling hot pan with olive oil. 3 minutes on each side. Do not touch while they brown. Place pork chops on baking sheet and in the oven for another 6-8 minutes.

Citrus glaze: Using the same pan, saute garlic and ginger in olive oil. Add soy sauce, orange juice and half the lemon juice. Add honey, brown sugar,pepper, salt, chilli flakes and parley and bring to a boil. Then add cornstarch to thicken. Baste pork chops with sauce and bake for 2 minutes.

Salad Dressing: 1 part lemon juice. 2 parts olive oil, ginger, salt and pepper. Mix thoroughly.

Toss beets with arugula and salad dressing. Serve Immediately with pork and rice.